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The Ultimate Creamy Baked White Chocolate Cheesecake (No Cracks, No Water Bath Technique)

A thick slice of creamy white chocolate cheesecake next to the main cake, showing a golden graham cracker crust.
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Bake a restaurant-quality, rich, and smooth white chocolate cheesecake without needing a water bath. This recipe focuses on achieving a silky texture and preventing cracks for a showstopper dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 12 ounces high-quality white chocolate, melted and cooled slightly
  • 1/2 cup sour cream, room temperature
  • 1/4 cup heavy cream, room temperature

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil, covering the bottom and sides completely to prevent water seepage (even though you will not use a water bath, this protects the crust).
  2. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove and let it cool while you prepare the filling.
  3. Reduce the oven temperature to 300°F (150°C).
  4. Prepare the white chocolate: Melt the white chocolate using a double boiler or in short intervals in the microwave. Set aside to cool slightly; ensure it is not hot when added to the batter.
  5. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, scraping down the sides often. This step is key for a creamy cheesecake.
  6. Gradually add 1 1/2 cups sugar, vanilla extract, and salt. Beat until just combined. Do not overmix.
  7. Add the eggs one at a time, mixing on low speed only until each egg is incorporated. Stop mixing as soon as the last egg is blended in.
  8. Gently fold in the slightly cooled melted white chocolate, sour cream, and heavy cream until the batter is uniform.
  9. Pour the filling over the cooled crust. Tap the pan gently on the counter a few times to release any large air bubbles.
  10. Bake at 300°F (150°C) for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  11. Turn off the oven, crack the oven door open slightly (use a wooden spoon to prop it open), and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  12. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, run a thin knife around the edge before removing the springform ring.
  13. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving for the best rich and smooth texture.

Notes

  • Use room temperature ingredients for the cream cheese, eggs, sour cream, and heavy cream; this prevents lumps and ensures a silky cheesecake filling.
  • Do not use low-fat cream cheese; full-fat is necessary for the ultimate creamy texture.
  • If you choose to add a topping, such as a raspberry purée, apply it only after the cheesecake is fully chilled.

Nutrition

Find it online: https://cookingbymia.com/white-chocolate-cheesecake-recipe-creamy/